Heat the oil in a Dutch oven over med-high heat. Season the pork with 1/4 tsp each salt and pepper and cook until cooked through, 2 to 3 minutes per side. Let rest for 5 minutes before thinly slicing.

Add the scallion whites and ginger to the drippings in the Dutch oven. Cook, stirring, until softened, 1 to 2 minutes. Add the broth and bring to a boil. Add the noodles and boil, stirring occasionally, until tender, 2 to 3 minutes. Stir in the soy sauce.

Serve the soup topped with the port, carrot, radishes, cilantro and scallion greens.

Gosh this is some good soup, loved the ramen noodles. The ginger and scallions add a sweet and slightly pungent taste to the broth. I added the pork and carrots into the soup before serving, and topped with the radishes and scallions.